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Loaded Baked Potato Dip- Taste of Home Tuesday


I have to admit, I've never been a big "dip" person.   I'm trying to branch out more, and the very first recipe that I pinned out of my new Simple & Delicious cookbook was this Loaded Baked Potato Dip.   I slightly varied the ingredients- I used Mexican blend cheese, dried chives and sriracha.   So easy to put together while the waffle fries are cooking.   It would also be fantastic with a nice sturdy potato chip.  I'll definitely be making this one often.   Thanks so much to Betsy K for sharing the recipe!

This is the 125th recipe that I've reviewed from the Taste of Home family of publications.  I've been a fan since the 90s, and a Volunteer Field Editor (VFE) since 2015.    I'm so happy for the opportunity to be a part of Taste of Home Tuesday with Red Cottage Chronicles and other VFEs.    Thank you Maureen for hosting every week!

                  
* Exported from MasterCook *

                         Loaded Baked Potato Dip


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  reduced-fat sour cream
  2               cups  shredded reduced-fat cheddar cheese -- Used Mexican blend
  8                     center-cut bacon or turkey bacon strips -- chopped and cooked
     1/3           cup  minced fresh chives (used 1 1/2t dried)
  2          teaspoons  Louisiana-style hot sauce (I used Sriracha)
                        Hot cooked waffle-cut fries

In a small bowl, mix the first five ingredients until blended; refrigerate until serving. Serve with waffle fries. Yield: 2-1/2 cups.

Source:
  "http://www.tasteofhome.com/recipes/loaded-baked-potato-dip"

                                     

                       Taste of Home Tuesday

Amy’s Cooking Adventures shares her review of Mocha Cookies
Red Cottage Chronicles Top 5 Taste of Home Recipe Reviews

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Comments

  1. Yhe CristyJanuary 20, 2023 at 5:12 PM

    Found you via Pinterest. This has become a weekly meal in our house. thanks for the recipe.

    ReplyDelete

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